Craig's Bakery
29-1800 Tranquille Rd Kamloops BC V2B 3L9 · Restaurant - Food Service
4 inspections
- Monitoring
10 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Tapioca pearls were observed sitting at room temp.
- F1.2A Potentially hazardous foods must be stored or displayed at a temperature of 60 °C (140 °F) or hotter.
- F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- F1.2E Proper procedures must be in place for using time as a public health control at ambient temperatures.
- F1.3 Are proper cooling and reheating procedures followed?
- F1.3A Potentially hazardous food must be cooled from 60 °C (140 °F) to 20 °C (68 °F) within two hours and from 20 °C (68 °F) to 4 °C (40 °F) within four hours.
- F1.3B Potentially hazardous food must be cooled using appropriate equipment and/or approved methods.
- F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
- Observation(s): door is in closed position separating the front food handling area from the deli area dedicated hand wash station- food handler cannot readily access the hand wash basin prior to handling food in the front service area
- F1.5A Employees must wash their hands as often as necessary to prevent the contamination of food.
- F1.5B Employees must exhibit cleanliness and good personal hygiene.
- F1.6 Are the foods from approved sources and has the operator taken steps to ensure that the food is safe for consumption?
- Observation(s): Food Safety Plan for new menu items must include listing of the approved sources for all ingredients.
- F1.6A All foods on the premises must be from an approved source.
- F1.6B All food on the premises must be fit for human consumption.
- F1.6C Food must be processed in a manner that makes it safe to eat.
- F1.7 Are foods protected from contamination?
- Observation(s): contaminated surfaces ( scoop handle) of the ice scoop is allowed to be in direct contact with the food ( ice cubes in the bin of the machine) scoops for the boba drink powders and powdered cream must be stored outside of the containers of the powders to preclude contamination of the food
- F1.7A The operator must ensure that all food on the premises is protected from contamination.
- F1.7B Ready-to-eat foods must be stored in a manner that prevents cross contamination.
- F1.7C Ready-to-eat foods must be handled/displayed in a manner that prevents cross contamination.
- F1.7D Food contact surfaces must be washed and sanitized to prevent cross contamination.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): a hand wash sink has been added into the space but not supplied with pre-filled dispensers for soap and single service towels
- F2.7A Handwashing station must be supplied with hot and cold running water.
- F2.7B Handwashing station must be supplied with liquid soap in a dispenser.
- F2.7C Handwashing station must be supplied with single-service product for drying hands.
- F2.7D Handwashing stations must be maintained, adequate in number and location, to ensure convenient access to all employees.
- F2.7E Handwashing stations must remain accessible at all times.
- F3.1 Does the operator have a valid operating permit or approval to operate?
- Observation(s): permit not posted in a conspicuous location health approval for new menu item is pending- updated food safety plan and sanitation plan must be reviewed by EHO
- F3.1A A valid permit to operate must be posted in a conspicuous location.
- F3.1B Operator must have health approval to operate.
- F3.2 Is the premises construction and layout unchanged and in accordance with approved plans?
- Observation(s): New equipment was added into space- floor plan approval was not requested by operator for changes made to food premises
- F3.2A Changes to the premises must only be made with approval of plans and specifications by the health officer.
- F3.2B Facility must be constructed to the specification of the approved plans.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): no food safety plan submitted
- F3.3A Operator must have written food handling procedures that includes all potentially hazardous foods on site.
- F3.3B Operator must maintain written food handling procedures that includes all potentially hazardous foods.
- F3.3C Written food handling procedures must identify all critical control points.
- F3.3D Written food handling procedures must include critical limits for all critical control points.
- F3.3E Written food handling procedures must include procedures to be followed to ensure adherence to the critical limits.
- F3.3F Written food handling procedures must include the actions to be taken in the event the critical limits are not adhered to.
- F3.3G Every operator of food premises, other than a food service establishment, where food is processed or prepared must have their written food handling procedures approved by the health officer.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): no sanitation plan submitted
- F3.4A Written sanitation procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
- F3.4B Written sanitation procedures must include a list of all cleaning and sanitizing agents, including their concentration and uses.
- F3.4C Written sanitation procedures must include a list of all pesticides used in the establishment, including uses and storage requirements.
- F3.4D Every operator of food premises, other than a food service establishment, where food is processed or prepared must have their written sanitation procedures approved by the health officer.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
9 infractions
- F1.7 Are foods protected from contamination?
- Observation(s): F1.7D food contact surfaces/utensils being stored in cans on the deli prep table were contaminated (knives, potato masher, etc) oven mitts in the back food prep area are unclean; knives and spatulas on the shelf across from 3 compt sink are contaminated and being re-used without washing and sanitizing in between; parchment paper is being piled up ( for re-used) instead of immediate disposal to garbage bin F1.7A opened bags and boxes of food was found in the back area of the premises ( bag of Sunflower kernels, bag of hulled sesame seeds, box of sultana raisins, bucket of grains with seeds, bucket of semolina)
- F1.7A The operator must ensure that all food on the premises is protected from contamination.
- F1.7D Food contact surfaces must be washed and sanitized to prevent cross contamination.
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): no chlorine test strips
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): flies were observed in the back hand wash ( two compartment sink- has standing water at bottom of the sink) area please see comments under F1.7A ( food not protected from contamination in the back bakery area)
- F2.2A The premises must be maintained to prevent harbouring (sheltering) or breeding of pests.
- F2.2C The premises must be maintained free of pests.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): no sanitizing solution ( ready to use) was available to check at time of inspection newly hired staff was not adequately trained on cleaning and sanitizing procedure
- F2.3B Manual dishwashing procedure must provide sufficient washing and sanitizing action to remove contamination.
- F2.3C Clean in place warewashing procedures must provide sufficient washing and sanitizing action to remove contamination.
- F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
- F2.4 Are proper freezing and thawing procedures followed?
- Observation(s): Air in Walk in freezer was observed to be 10-20°F and not 0°
- F2.4A Potentially hazardous frozen food must be maintained at -18 °C (0 °F) or colder.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): F2.5B flooded area of the floor due to a leak from dishwashing area + grease trap must be mopped up /cleaned and dried to prevent mould; backsplash for three compartment sink has moulld/mildew and washed utensils are in contact with the surface; equipment in premises are covered in filth or debris and indicates non-compliance with Sanitation Plan( handles of the efi coolers, bottom of the sliding doors for the Tor Rey display coolers); filthy hand wash sink ( two compartment sink in the back prep area), unclean prep table by the oven F2.5K pls see comments under F1.7D
- F2.5A All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the sanitary handling of food.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Observation(s): Storage room ( previously the walk in cooler) is being used to store canned pumpkin, boxes of squeezee lemon filling and other filling) has a malfunctioning light fixture ( burnt bulb?)
- F2.6G Premises must be provided with artificial lighting that is sufficient to permit sanitary operation and maintenance of the premises.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): Roll of paper towel for deli area is not kept clean ( not inside the towel dispenser) back food prep area hand wash station does not have p. towel ( empty towel dispenser)
- F2.7C Handwashing station must be supplied with single-service product for drying hands.
- F2.7D Handwashing stations must be maintained, adequate in number and location, to ensure convenient access to all employees.
- F2.7E Handwashing stations must remain accessible at all times.
- F3.5 Are the FOODSAFE training requirements being met?
- Observation(s): Sole worker at time inspection ( GV) does not hold a FS1 Certificate
- F3.6B In the absence of the operator, at least one employee present in the establishment must have valid FOODSAFE certificate or equivalent training.
- F1.7 Are foods protected from contamination?
- Monitoring
9 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Sausage Rolls displayed for sale inside the Omcan hot holding case were observed having an internal temp of 31°C ( beef rolls on porcelain plate) and 50.8°C (spicy chicken rolls on S/S tray)
- F1.2A Potentially hazardous foods must be stored or displayed at a temperature of 60 °C (140 °F) or hotter.
- F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- F1.6 Are the foods from approved sources and has the operator taken steps to ensure that the food is safe for consumption?
- Observation(s): F1.6C Processing of sausage rolls as verbally described by Manager (SS) points to deviation from best practice and/or consideration of requirements of Food Safety Plan; see comments under F3.3 below
- F1.6C Food must be processed in a manner that makes it safe to eat.
- F1.7 Are foods protected from contamination?
- Observation(s): see comments under F2.2A ;see comments under F2.3 see October 1, 2024 Inspection Report (Inspection number 1-2024-198539-198539 )
- F1.7A The operator must ensure that all food on the premises is protected from contamination.
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): F2.2A Dry goods/ingredients in the back warehouse area are not adequately covered to preclude contamination (e.g. unsealed bag of de-proteinized whey powder is not placed inside a bin with a tight fitting, pest-proof lid); other flour-type ingredients in opened bags were also found in one corner of the warehouse area. see comments under F2.3 below also see Oct 7, 2024 Inspection Report, Inspection number I-2024-198541-198541 re: contaminated sub-making machine
- F2.2A The premises must be maintained to prevent harbouring (sheltering) or breeding of pests.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): F2.3C contaminated baking pans/trays were observed in multiple locations in the facility; Operator has not organized the premises to ensure physical separation of washed/sanitized, ready-to -use baking pans from soiled/contaminated baking pans F2.3 Sub-making machine exposed parts have leftover fresh dough in them, pointing to lack of adequate cleaning and sanitizing immediately after use
- F2.3C Clean in place warewashing procedures must provide sufficient washing and sanitizing action to remove contamination.
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Observation(s): old baking pans and moulds ( metal ) with chipped metal or chipped surface coating and peeling surfaces were not removed from the site and are still available to use by staff in the bakery
- F2.6B All food contact surfaces must be constructed from materials that are suited for their intended purpose, durable and free from any noxious (harmful) or toxic substance.
- F3.2 Is the premises construction and layout unchanged and in accordance with approved plans?
- Observation(s): F3.2A and B floor plan /equipment lay out has been altered; EHO discovered at time of Inspection that process flow for sausage rolls has been changed and hot holding equipment has been added in the Front of the House /service counter; "Walking(sic) Refrigerator "has been converted to a room for storing damaged equipment and/or spare parts.
- F3.2A Changes to the premises must only be made with approval of plans and specifications by the health officer.
- F3.2B Facility must be constructed to the specification of the approved plans.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): F3.3 A-F: Hot service of sausage rolls food safety plan has not been submitted to EHO ( processing steps have been added from initial bake to cool down to re-heat and hot holding) Discussion with Manager reveals the following: cold stored pre-baked sausage rolls are placed directly into the hot hold equipment without a Re-Heat step using a suitable food equipment (i.e., cold food being placed directly into the hot hold case which subjects the PHF to temperature abuse)
- F3.3A Operator must have written food handling procedures that includes all potentially hazardous foods on site.
- F3.3B Operator must maintain written food handling procedures that includes all potentially hazardous foods.
- F3.3C Written food handling procedures must identify all critical control points.
- F3.3D Written food handling procedures must include critical limits for all critical control points.
- F3.3E Written food handling procedures must include procedures to be followed to ensure adherence to the critical limits.
- F3.3F Written food handling procedures must include the actions to be taken in the event the critical limits are not adhered to.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): Sanitation Plan has not been updated to include food contact surfaces/equipment for Hot Sausage Roll service
- F3.4A Written sanitation procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
- F3.4B Written sanitation procedures must include a list of all cleaning and sanitizing agents, including their concentration and uses.
- F3.4C Written sanitation procedures must include a list of all pesticides used in the establishment, including uses and storage requirements.
- F3.4D Every operator of food premises, other than a food service establishment, where food is processed or prepared must have their written sanitation procedures approved by the health officer.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
6 infractions
- F1.7 Are foods protected from contamination?
- Observation(s): F1.7A dust pan ( used for collecting debris from floor sweep) was observed sitting on top of the food prep surface/cake decorating countertop-CDI F1.7A black garbage bag was being used to store dough inside walk in cooler; F1.7A dough in the black garbage bag was placed directly on the floor of the WI Cooler
- F1.7A The operator must ensure that all food on the premises is protected from contamination.
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): tarts, turnovers and other ready-to-eat baked goods on trays (in the racks) by deli prep table are not covered to protect from pest contamination
- F2.2A The premises must be maintained to prevent harbouring (sheltering) or breeding of pests.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Employee on shift at time of Inspection was observed not following the Sanitation Plan ( she washes and rinses the soiled food contact surfaces ( serving tongs) and skips the sanitizing and air-drying steps prior to putting the utensils back on line)
- F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): F2.5G black garbage bag containing dough inside the walk in cooler was found sitting directly on the floor of the cooler F2.5K "washed" and ready-to-use re-usable utensils in the deli department shelving (directly on top of the hand wash station) were not maintained in a clean and sanitized condition ( leftover oil was found on the lids of the "washed" squeeze bottles); lower shelf of the deli prep table being used for storage of washed pots/pans have accumulated spilled food/crumbs/debris
- F2.5G Foods must be stored in a manner to prevent contamination.
- F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Observation(s): F2.6B- Black garbage bag being used for food storage; please see comments under F2.5 and F1.7A above
- F2.6B All food contact surfaces must be constructed from materials that are suited for their intended purpose, durable and free from any noxious (harmful) or toxic substance.
- F3.5 Are the FOODSAFE training requirements being met?
- Observation(s): sole worker onsite, MACENZIE MARSICO does not hold a valid FS1 Certificate ( or equivalent course)
- F3.6A Operator must have valid FOODSAFE certificate or equivalent training.
- F3.6B In the absence of the operator, at least one employee present in the establishment must have valid FOODSAFE certificate or equivalent training.
- F1.7 Are foods protected from contamination?